Black Bean Soup - Continued

Okay, so the beans are cooking along with the pork. They need an occasional stir and additional water sufficient to keep the beans and pork covered. When the pork is falling off of the bone tender, remove it and as much meat that has detached itself from said bone, to a platter. Then add the following ingredients to the pot.

1 large ripe tomato, coarsely chopped
2 cups rich chicken broth
3 tsps Pequin peppers, crushed (or your favorite pepper for flavor and heat)
2 tbsp chili powder
1 tbsp cumin
1/2 tbsp garlic powder
1 tbsp Oregano
Several grindings of black pepper

Let this cook at a little more than a simmer for an hour, stirring occasionally. Scoop out the solids and process them through a food mill, add back to the broth then shred the pork and add to the soup. Taste for salt and pepper and adjust accordingly. We like to enjoy it with freshly made corn tortillas and Pico De Gallo. A little avocado doesn't hurt my feelings either.